Cannelloni with Ossobuco in Pressure Cooker

Rich cannelloni filled with pressure-cooked ossobuco, shredded and seasoned with herbs, rolled in homemade achiote egg pasta, and baked in roasted garlic béchamel with Moquegua cheese.

40m Prep

80m Cook

2h Total

4 Servings

peruvian italian fusion ossobuco cannelloni pressure cooker pasta achiote béchamel baked pasta comfort food

Ingredients

1.2 kg ossobuco (veal shank) (deboned, cubed, sinew left on)
200 g cherry tomatoes
2 tbsp tomato paste
150 ml red wine
1 medium onion (brunoise)
1 medium carrot (brunoise)
1 bundle bouquet garni (parsley, bay, thyme, rosemary)
200 g 00 flour (for fresh pasta)
2 large eggs (for pasta)
2 tbsp achiote oil (for orange-colored pasta)
400 ml béchamel sauce
1 head roasted garlic (squeezed into béchamel)
100 g Moquegua cheese (grated)

Steps

1

Debone ossobuco, keep sinew. Cube meat, season with salt. Sear bone and meat in hot pot until golden. Remove.
2

Sauté brunoise aromatics. Add cherry tomatoes + tomato paste. Deglaze with red wine. Return meat + bone, add bouquet garni + water.
3

Seal pressure cooker. Cook 45 min at pressure. Cool under running water to release.
4

Make fresh pasta: flour well + eggs + achiote oil + salt. Knead, rest 20-30 min. Roll thin on pasta machine.
5

Shred ossobuco with marrow. Season with herbs. Roll in pasta sheets to form cannelloni. Layer in dish with garlic béchamel + cheese. Bake 180-200°C, 30-35 min.

Nutrition (per serving)

720

Calories

48g

Protein

52g

Carbs

32g

Fat

Cultural Context

Italian ossobuco adapted for Peruvian kitchens with a pressure cooker. The achiote-infused pasta and Moquegua cheese are distinctly Peruvian touches.

Giacomo Bocchio

COMO PREPARAR CANELONES CON OSSOBUCO EN OLLA A PRESIÓN | GIACOMO BOCCHIO

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Log a Cook

Cannelloni with Ossobuco in Pressure Cooker ☆

Ingredients

Steps

Nutrition (per serving)

Cannelloni with Ossobuco in Pressure Cooker